Name: Pisto Manchego (Spanish Vegetable Stew)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: Pisto (Spanish Vegetable Stew); 2 cloves of garlic, minced; 2 bell peppers (one green and one red), diced; 2 medium zucchinis, diced; 1 eggplant, diced; 4 ripe tomatoes, peeled and chopped, or 1 can (14 oz) of diced tomatoes; 3 tablespoons of olive oil; 1 teaspoon of sugar (to balance the tomatoes’ acidity); Salt and pepper to taste; 1 teaspoon of smoked paprika (optional); Fresh parsley, chopped (for garnish); Fried eggs (optional, one per serving for "Pisto con Huevo")

AuthorJulia ForesekCategoryMain Course, Spanish, VegetarianDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

Pisto (Spanish Vegetable Stew)

2 cloves of garlic, minced

2 bell peppers (one green and one red), diced

2 medium zucchinis, diced

1 eggplant, diced

4 ripe tomatoes, peeled and chopped, or 1 can (14 oz) of diced tomatoes

3 tablespoons of olive oil

1 teaspoon of sugar (to balance the tomatoes’ acidity)

Salt and pepper to taste

1 teaspoon of smoked paprika (optional)

Fresh parsley, chopped (for garnish)

Fried eggs (optional, one per serving for "Pisto con Huevo")

Sauté the Aromatics:

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until they begin to soften.

Cook the Vegetables:

Add the bell peppers, zucchinis, and eggplant to the pan. Cook for about 5-10 minutes, stirring occasionally, until they start to soften.

Add Tomatoes and Simmer:

Stir in the tomatoes and sugar. Season with salt, pepper, and smoked paprika if using. Reduce the heat to low, cover, and let it simmer for 20-30 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.

Serve:

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. For a heartier dish, serve with a fried egg on top.

Ingredients